With Halloween just around the corner I thought what better occasion to make some double chocolate cupcakes right? I obviously look for any excuse to bake and this seemed the perfect opportunity.
100g Plain flour
20g Cocoa Powder
1 1/2 tbsp Baking powder
40g unsalted butter
140g Caster sugar
300g Icing sugar
40g Cocoa powder
To start I heated the oven at 170 degree and places my cake cases into my cake case tray. I then took the Flour, caster sugar, cocoa powder and baking powder and sieved it together into a bowl. The reason for my sieving is I want these cakes to be light and fluffy and doing this makes the mixture soft and even so it is easier to mix.
I then take the Egg, milk and vanilla extract (I just used a splash) and mix these together in a separate jug. Once this is mixed I then add this into the dry mixture and then mix it all together. Once this is nicely mixed in I then take my butter and mix that in also.
I then place the mixture evenly into each of the cake cases and place into the oven for about 20 minutes making sure to keep an eye on them.
Once these have raised I remove them from the oven and place on a cooling tray. Whilst these cool I start to make my icing so for this I take the icing sugar, cocoa powder and sieve these into a bowl together. I then add the milk and butter and mix this all together until I get a smooth firm mixture. Once I feel this is ready I place this into a piping bag with a medium nozzle on and am able to pipe this onto my cakes.
Once this is done I add the final touch which was a plastic spider to add my final halloween touch to go with the spider web cake cases I uses. I hope you liked this recipe and let me know if you give it a go yourself!